Summer Vegetable Quiche with Cucumber & Sweet Piquante Pepper Salad
Trending

Summer Vegetable Quiche

with Cucumber & Sweet Piquante Pepper Salad

Group Created with Sketch. 55 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving
  • View All
    Nutrition Label
    Download

This quiche is packed with colorful summer veggies, including tender squash and fresh corn. To keep it moist and fluffy, we’re stirring ricotta into the filling, also brightened up by fresh basil. Our side salad of cucumbers, sunflower seeds, and golden piquante peppers—a tangy-sweet pickled variety with a vivid orange color—completes the meal on a gourmet note.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Medium dice the squash. Peel and medium dice the onion. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems. Peel the cucumbers, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Cut the cucumbers crosswise into ¼-inch-thick pieces. Roughly chop the peppers.

Cook the vegetables:
2 Cook the vegetables:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.

Make the filling:
3 Make the filling:

While the vegetables cook, crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and half the basil (tearing the leaves just before adding); season with salt and pepper. Add the cooked vegetables; stir to thoroughly combine.

Assemble & bake the quiche:
4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 20 to 22 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven. Let stand for at least 5 minutes before serving.

Start the salad:
5 Start the salad:

While the quiche bakes, in a large bowl, combine the cucumbers, peppers, vinegar, remaining basil (tearing the leaves just before adding), and 1 tablespoon of olive oil. Season with salt and pepper to taste. Transfer to a serving dish.

Finish the salad & serve your dish:
6 Finish the salad & serve your dish:

Just before serving, garnish the salad with the feta cheese and sunflower seeds. Serve the baked quiche with the finished salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Medium dice the squash. Peel and medium dice the onion. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems. Peel the cucumbers, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Cut the cucumbers crosswise into ¼-inch-thick pieces. Roughly chop the peppers.

2 Cook the vegetables:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.

Cook the vegetables:
Make the filling:
3 Make the filling:

While the vegetables cook, crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and half the basil (tearing the leaves just before adding); season with salt and pepper. Add the cooked vegetables; stir to thoroughly combine.

4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 20 to 22 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven. Let stand for at least 5 minutes before serving.

Assemble & bake the quiche:
Start the salad:
5 Start the salad:

While the quiche bakes, in a large bowl, combine the cucumbers, peppers, vinegar, remaining basil (tearing the leaves just before adding), and 1 tablespoon of olive oil. Season with salt and pepper to taste. Transfer to a serving dish.

6 Finish the salad & serve your dish:

Just before serving, garnish the salad with the feta cheese and sunflower seeds. Serve the baked quiche with the finished salad on the side. Enjoy!

Finish the salad & serve your dish: